Looking for the perfect keto homemade ice cream recipe? Well you’ve found it! This low carb sugar-free ice cream is rich and delicious, and it stays soft and scoopable in the freezer. It’s egg-free too. It’s the keto ice cream recipe you’ve been dreaming of and it’s so easy to make.
Prepare to be AMAZED! This is no ordinary keto vanilla ice cream. Oh no, my friends, not at all.
This low carb vanilla ice cream has magical properties and should not be underestimated! Sure, it looks like regular vanilla ice cream and tastes like regular vanilla ice cream. It even behaves like regular vanilla ice cream.
And that, my dear readers, is exactly the point. This ice cream recipe has the truly astonishing property of staying soft and scoopable, even after several days in the freezer. And it’s entirely low carb, egg-free and has no added sugars, which makes it all the more astonishing.
If you’ve ever made your own ice cream at home, particularly keto ice cream, you’ll understand that this is no small feat. Because homemade ice cream never stays as soft and scoopable as store-bought. Until now.
Making Homemade Keto Ice Cream
I’ve had an ice cream maker for about 20 years now, so I’ve made my share of ice cream and this recipe is really a major achievement for me.
Homemade ice cream can be wonderful, but in my experience it almost always freezes rock solid after a few hours in the freezer and needs to be left to soften in the fridge for half an hour or so before it can be served. This was often the case even back in the day when I made my ice creams with sugar.
The first few helpings, served after an hour or so in the freezer, were perfect, but after that it was like trying to chip away at a glacier with a kitchen knife.
I also thought that to get the right consistency, ice cream had to be made with a significant amount of egg yolks, and I usually made my ice cream base with 4 to 6 yolks, leaving me with a lot of orphaned egg whites that needed to be used. Although I’ve made some delicious flavours of ice cream, I despaired of ever making one that could stay soft in the freezer.
Developing The Best Keto Vanilla Ice Cream
This magical stay-soft keto ice cream recipe came about through some serious experimentation.
It all started when I decided to make some Dulce De Leche ice cream, using my sugar-free condensed milk. Even as that one came out of the ice cream maker, I noted that the consistency was better than any I’d ever made. And then I was completely floored when it stayed soft enough to scoop right out of the freezer, even three days later.
And as this particular recipe was entirely egg-free, I knew I’d hit on something really interesting. I just had to figure out exactly what it was.
So I commenced on an unseasonal bout of ice-cream making, trying a little more of this and a little less of that. It took me a bit but I finally hit upon the right combination for the perfect keto vanilla ice cream.
Tips for Perfect Homemade Keto Ice Cream
The sweeteners: This is the most critical component of making homemade keto ice cream that stays soft and scoopable. It’s non-negotiable, folks. You need a mix of two sweeteners or it won’t work. The first should be powdered Swerve, and the second should be Bocha Sweet (allulose and xylitol should also work here).
If you’re wondering where this combo of sweeteners comes in, please refer to the condensed milk recipe.
- Why it works: The sweeteners appear to have a symbiotic relationship, with each one making up for what the other lacks. If you’ve ever made ice cream with just erythritol, you know how rock hard it gets in the freezer. I’ve tried doing all Bocha Sweet but then it never firms up at all and stays like soft serve. Together, they are perfect.
Sugar free condensed milk: My homemade sweetened condensed milk is also an integral part of the recipe. It may seem like added work but if you are making keto vanilla ice cream without eggs, you need a thicker base. Straight cream works okay but this thicker base ends up similar to a custard and works even better.
The xanthan gum: Yes, this is pretty important too. Xanthan is often in commercial ice creams because it inhibits recrystallization. If you prefer, you can try glucomannan in the same amount. I have to admit, I haven’t tried that yet in ice cream.
The alcohol: This is less critical and could be skipped. The reason it is in my keto ice cream recipe is because alcohol raises the freezing point of liquids so it reduces iciness. It is not enough to affect even a child (yes, I do feed my kids this ice cream), as it amounts to about half a teaspoon per serving. That said, the choice to include it is up to you.
The ice cream maker: I highly recommend churning this in a proper ice cream maker like the one from Cuisinart. Works like a dream, but unless you have the big compressor model, you need to remember to freeze the canister for at least 12 hours before you churn.
However, you can actually make this homemade keto ice cream without an ice cream maker. See the notes in the recipe for instructions!
This is actually an older recipe that has been on my blog since 2013. But since then, I have discovered that the sweeteners make all the difference. Now aren’t you glad I updated it? It’s
Don’t miss these other delicious low carb ice cream recipes!
Peanut Butter Fudge Ripple Ice Cream
Keto Vanilla Ice Cream
Ingredients
- 1 recipe Sugar-Free Condensed Milk
- 1 ½ cups heavy cream (can replace ¾ cup with nut milk, coconut milk, etc.)
- 3 tablespoon powdered Swerve Sweetener
- 1 ½ tablespoon vodka (optional, helps reduce iciness)
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Make the sweetened condensed milk according to the directions and let cool to room temperature. Whisk in the heavy cream, powdered sweetener, vodka, vanilla extract, and salt.
- Taste the mixture and adjust sweetener to taste. You can use additional Bocha Sweet or allulose here but because it's granular, you will need to whisk for a while to dissolve it properly.
- Chill the mixture at least one hour and up to overnight, then pour into the canister of an ice cream maker and churn according to manufacturer's directions. If you have the kind of ice cream maker that requires the canister to be frozen first, don't forget to do that!
- Transfer to an airtight container and freeze until firm, at least 4 hours.
Video
Notes
- Make the condensed milk as directed. Let cool to room temp and then whisk in the vodka and salt.
- Whip the heavy cream with the powdered sweetener and vanilla extract until it holds stiff peaks.
- Pour in the condensed milk and fold these two together until no streaks remain.
- Transfer to a container and freeze at least 6 hours.
FiFi Gee says
I just made this ice cream and it is divine. The first step in the process (creating the sugar free condensed milk) was the game changer. I added buttered pecans to my first batch while in the ice cream maker and had to forcefully remove myself from the container to allow the ice cream to properly freeze! My tasting spoon kept dipping back into the container.
Another tweak to the recipe — added 1/4 cup of allulose instead of 3 tbsp of powdered Swerve. Other than that (and the pecans) the recipe was great as written. Thank you so much for sharing it.
Carolyn says
Wonderful!
Rory says
This was my first ever ice cream made at home! Truly delicious and soft. Texture is amazing – even straight from the machine although it melted really quickly (but we were all so excited by this new machine that we wanted to eat it straight away)! Definitely should have put it back in the chiller for maybe an hour (you said to do so, and we ignored that part!).
Served it with your keto caramel sauce which was heaven…hubs made an affogato which he said was brilliant with this treat!
Only thing to note is that it tasted VERY rich. My ice-cream crazy family all suggested a serving is more like a quarter cup…assume that is b/c of the condensed milk? But not taking any stars away b/c we were pigs and no one has had any ice cream since I started keto!
Carolyn says
It is incredibly rich because it’s mostly cream. Try replacing some of the additional cream with almond milk.
El says
Delicious! I did use the option to balance the cream with 3/4 cup macadamia milk and might even try 1 cup next time. Stayed perfectly scoopable. Have also made it with the addition of 3 TB key lime juice, some lime zest and light rum in place of the vodka (even though you don’t taste the alcohol). Fun to play around! 🙂
Jen says
This is suuuuper creamy and delicious! I can’t believe how easy this came together and how the flavor and texture rivals that of big brands.
Next time I’ll sub out some of the cream for almond milk, as a personal preference.
Dave M. says
I hate leaving negative reviews. Usually, if I don’t have anything good to say, I don’t say anything at all. The good: The flavor, texture, scoop-ability, and the alternative sweetened condensed milk. The bad: THIS RECIPE IS SOOOO RICH AND HEAVY. 319 CAL PER 1/2 CUP. My stomach couldn’t handle that much solid heavy cream. I wouldn’t consider drinking that much heavy cream. I’m not sure why I thought it would be any different frozen. By comparison, my favorite regular old standard butter pecan ice cream is only 170 calories and 24g carbs for 2/3 of a cup. Allowing the 20 to 50 grams of carbohydrates per day for keto, I would have been better off avoiding carbs all day and just having the ice cream I already love in the amount I always enjoy. If I am going to sacrifice for my health, I sacrifice my days worth of carbs and give this recipe a hard pass.
Jen says
There’s an option to sub out some of the cream with almond milk, etc.
Keith says
Flavor was ok but did not stay soft in the freezer. I had to let it sit on the counter for an hour before I could scoop it out.
Carolyn says
What sweeteners did you use? Did you change anything? Because as you can see from the majority of reviews, this stays nice and scoopable in the freezer.
Christina says
Super bummed. Made mine last night and followed the recipe exactly. This morning I went to check it and it is not like ice cream- consistency overly soft more like a thawed milkshake. Any idea what I could modify? Again i did everything per instructions- how thick should the sugar-free condensed milk have been? Mine seemed thick but maybe I needed it thicker? Thanks for any advice. I used a Kitchen Aid ice cream maker.
Carolyn says
Did you use exactly the same sweeteners? Also… does your cream have carrageenan or any additives? The sweetened condensed milk should be as thick as the real thing.
Thecla says
I made this recipe as dessert after our family dinner and I was quite surprised that even my not keto family members were complimenting me and you for the wonderful icecream.
Thecla says
Dear Carolyn,
I want to make this ice cream as desert for our xmas dinner. In the recipe you are talking about erythritol (powered0 and Bocha Sweet. The last is not available in the Netherlands so I do have Xylitol.
In you recipe description you are talking about 3 tbs Erythritol, but not about the about of the Xylitol. Can divide the 3 tbs Erythritol in half or add the Xylitol extra?
Looking forward to hearing from you and I am sorry if I am a bit of a nuisance.
best regards,
Thecla
Jana Gallagher says
I love this so much! Any suggestions to make this chocolate easily?
Carolyn says
I’d recommend my Death By Chocolate Ice Cream instead. Only because chocolate has much more fiber and will thicken this too much to churn (both cocoa powder and unsweetened chocolate have a lot of fiber). https://alldayidreamaboutfood.com/low-carb-death-by-chocolate-ice-cream/
Jo Holloway, Costa Blanca, Spain says
Yikes! The most expensive ice cream on the planet? Haha! $30 for a third of a kilogram (12oz) of Swerve here in Spain. Add the other ingredients, and by the time you have them all, you’d better be planning on selling some! It looks delicious, but just setting me up to make some would cost around $60, rough guess. I do realise it will last some time, but the initial cost is high. I can buy diabetic ice cream for around $1.50/litre, and yes, less healthy, but – this is why keto is too darned expensive to stick to, sadly. I enjoy your site, but it’s mostly out of my reach. Good work, though! I’ll keep watching. 🙂
Carolyn says
It is when you live outside the US, I can see that. It would be more like $4 a pint here…
Diana Irie says
Sugar free ice cream costs $10 per 500ml or $20 per kilo here and is not the nicest taste. Not creamy at all. I will give this recipe a go and see.
Dona says
I haven’t tried this yet but I know I will!! I just wanted to say, I would not have stayed on keto this long (approx 4 years) if it weren’t for your blog. Your recipes are amazing, as is your dedication to making them perfect! I thank you for that, from the bottom of my heart! Happy Holidays!
Carolyn says
Thank you so much!
Joyce says
Received my ice cream maker yesterday and just put the first batch of vanilla ice cream in the freezer. Made the sweetened condensed milk yesterday and made the mixture ice cream mixture this morning. So far so good. This is definitely a plan ahead recipe but from licking the paddle it is well worth the wait. I bought the compressor version ice maker and my ice cream appeared done at the 30 minute mark(soft serve consistency) . All the recipes I looked at in the owners manual said 40-50 minutes. Has this been your experience? Will other recipes take longer to “firm” up? Can hardly wait to try a chocolate version.
Carolyn says
I have a compressor model too and I keep mine in there for 40 or 50 minutes… in that kind of machine, the extra churning is worth it.
Jeanine says
Hello and thanks for the recipe! I am wondering if I can use Lakanto monk fruit/erythritol powdered sweetener instead of just Swerve? I don’t have Swerve or Bocha Sweet on hand. I suppose if it was possible to use it, you would have stated so. Thanks in advance!
Carolyn says
You can… but it’s going to freeze pretty hard and you will need to leave it out on the counter for 15 minutes or so before serving.
Cheryl says
I have a setting on my microwave for softening ice cream….works great
Carolyn says
Ah but the best part of this recipe is that you won’t need it! 🙂
Ema V says
This is amazing!! And I love that you took the time to explain why each step (and ingredient) in the recipe matters. That’s so helpful. Thank you!!
Cheers from NY, Ema
Carolyn says
Glad it helped!
Deb says
The flavor of this was great right out of the ice cream freezer! But mine did not stay scoopable. I used Allulose and powdered swerve in the sweetened condensed milk. Followed all other directions to a T. Do you have any idea on this? As it thawed enough to scoop it was a bit on the crumbly side. Do you think I could have over cooked the Sweetened Condensed Milk? Maybe cooked a little too high? Please share thoughts.
Carolyn says
I really can’t be sure but it’s possible. It’s also possible that BochaSweet is a better option than allulose, I am not really sure. I seem to have good luck with allulose though. Then there is the temp of your freezer… if it’s set super low it can make any ice cream freeze pretty rock hard.
Maybe next time try using more allulose and less Swerve? I have trouble when I do that, it ends up goopy and won’t firm up. But that may take care of your issues with it.
Robin says
How much Bochaswee to uset? It’s not in the ingredient list? Thanks!!
Carolyn says
It’s in the condensed milk… click that link in the recipe.
Lane says
I am getting ready to try this recipe but I have some confusion about the ingredients for the sugar free condensed milk.the ingredients are:
1 1/2 cups of heavy cream
1/4cu- Botha Sweet (OR powdered Swerve sweetener)
1/4 cup powdered Swerve Sweetener
2 Tbsp butter
1/4 to 1/2 tsp Xanthan gum
My confusion is how much sweetener to use
Carolyn says
1/2 cup. Preferably 1/4 cup of that would be BochaSweet or allulose. If not, the powdered swerve will work but it will freeze very hard.
martine says
Made this ice cream yesterday. It has the loveliest texture imaginable. I ended up only putting in one tablespoon of sweetener in the ice cream mixture. I found that the homemade condensed milk was plenty sweet. At first, I was afraid this change had altered the ice cream texture, making it more like soft-serve, but after cooling all night in the freezer, it’s perfect.
I was never a big consumer of condensed milk back in my non-keto days, so I can’t recall what it taste like. The ice cream does taste like cooked cream. It’s a bit different from ice cream made with just cream. It’s still very good!. My next ice cream project will be your toasted almond mocha ice cream. Very much looking forward to this one.
Thank you so much for giving me ice cream on keto! I really feel like I can have my cake and eat it too 🙂
Sharon Thompson says
I noticed that a lot of recipes call for MCT oil powder and/or Psyllium Husk. I am not sure what to buy. I have seen the Psyllium Husk with the stuff for constipation. But in one recipe it said not that kind if Husk but one for cooking. What is the difference? What should I buy?
Carolyn says
Very few of my recipes call for either of these things… so I am a little confused as to why you’re asking me to elaborate on something someone else suggested you purchase.